Very Good 4.7/5
(12 ratings)
Simple Seared Scallops
This recipe comes from Cooking Light. I don't flour my scallops, like the original recipes says to. Instead, I make sure that my scallops are competely dry and that my pan is HOT to get the sear. It's simple, and the balsamic gives a great flavor. I like to substitute tarragon as my herb, but choose what you like. I like to serve with haricot verts or seared spinach in garlic oil.
CALORIES: 172.2 |
FAT: 1.3g |
PROTEIN: 28.6g |
CARBS: 4.9g |
FIBER: 0.1g